Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Place the trimmed chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Pour the mixture over the chicken, ensuring every piece is coated.
  3. Cover and cook on Low for 4 to 6 hours (or High for 2 to 3 hours) until the chicken is tender and easily pulls apart with a fork.
  4. In a small cup, whisk together cornstarch and cold water until smooth to create a slurry.
  5. Stir the slurry into the slow cooker liquids and turn the heat to High for 15–30 minutes until the sauce transforms into a glossy, clinging glaze.
  6. Stir in the toasted sesame seeds and sliced green onions just before serving.